Baked Chicken

Ingredients:
1 pound chicken breasts, bone-in, skin-on, (approximately 8 ounces per person)
2 tablespoons butter, melted
1/4 teaspoon garlic saltblack pepper1 to 2 cups potato chips in a bag, plain or barbecued2 sprigs parsley, garnish (optional)20 asparagus spears, pencil size (10 per person)... (optional)
Instruction:
Preheat oven to 375 degrees F.
Dip chicken breasts in melted butter. Open the bag of potato chips, add garlic salt and pepper. Crush the chips using a rolling pin as finely as possible. Add the chicken breasts to the bag and coat each one. Transfer breasts to a shallow greased baking sheet arranging chicken so that they do not touch. Bake at 375 degrees for 25 to 45 minutes depending on their size without turning until juices run clear and they are thoroughly baked.
If using asparagus, cut the spears into two pieces; steam al dente or until tender crisp; drain and toss with melted butter, salt and pepper, set aside.Yam Souffle - Simple recipe!
2 ramekins, 1/3 cup size
10 ounces yams, peeled, cut into chunks
Milk, small amount
1 tablespoon butter
Salt and pepper, to taste
2 teaspoons parsley, chopped
2 tablespoons onion, chopped fine
1/4 of a beaten egg
2 parsley sprigs, garnish


Boil the yams until soft; drain, mash them with milk, butter, salt, pepper, parsley, onion and egg. Fill buttered ramekins. Bake at 375 degrees F. for 15 minutes or until knife inserted in center comes out clean.
Zucchini - Simple to prepare! 1/2 pound green zucchini, diced fine
2 teaspoons butter
Salt and pepper, to taste
1/4 teaspoon dried dill weed


In a small saucepan sauté zucchini with butter for 1 to 2 minutes, do not overcook, they should be crunchy; remove from heat; add seasoning. Mint can be substituted for dill weed if you prefer, both are very tasty.
Place 10 asparagus spears 2 layers high on plate grid style; put baked chicken breasts on top. Invert a yam soufflé onto each plate; add zucchini and serve this easy delicious dinner.